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Egg + Avocado Salad

Prep Time:

15 minutes

Cook Time:


1 serving

Type of Dish:

Breakfast or Lunch

About the Recipe

Great recipe that can be used for Breakfast or Lunch!


  • 4 Whole Eggs

  • ½ of an Avocado

  • 1 T. of plain full-fat Greek yogurt

  • 1 tsp of Dijon Mustard

  • Salt + Pepper to taste

  • 2 rice cakes or English Muffin (optional)

  • Other options to add:

  • Chopped Celery

  • Craisins

  • Pickles


  1. In a small pot, bring water to a boil.

  2. Drop eggs in and cook for about 12 minutes.

  3. Drain water & run cold water over the eggs.

  4. Peel eggs.

  5. In a bowl, mash the avocado.

  6. Stir in yogurt, mustard, salt, pepper, & additional ingredients as desired.

  7. Chop the eggs into small pieces, and mix with the rest of the ingredients.

  8. Evenly top egg salad on 2 rice cakes or a toasted English Muffin.

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